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The Impact of High and Low Molecular Weight Glutenins on Bread Quality: A Comprehensive Study

Explore the effect of HMW and LMW glutenins on bread quality. Learn about HMW glutenin alleles, SDS-PAGE fractionation of polymeric protein, and the influence of each allele on breadmaking quality scores. Discover the potential of microsatellite markers to characterize the effect of LMW glutenins on bread quality.

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The Impact of High and Low Molecular Weight Glutenins on Bread Quality: A Comprehensive Study

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  1. Effect of HMW and LMW glutenins on Breadmaking Quality Quality scores (Payne et al. 1984) • HMW glutenin alleles • are well characterized SDS-PAGE fractionation of polymeric protein (Singh et al. 1991) Glu-A1: 1 = 2* > Null Glu-B1: 17+18 > 13+16 = 7+8 >7+9 > 6+8 Glu-D1: 5+10 > 2+12 = 3+12 > 4+12 • This allowed extensive • studies on the effect of • each allele on BMQ HMW subunits • LMW glutenins are • poorly characterized • Little is known of the • effect of each allele • on breadmaking quality LMW subunits • Microsatellite markers • may be useful markers • to characterize the effect • of LMW-GS on BMQ Microsatellite in Gli-B1 closely linked to Glu-B3 Microsatellite in Glu-A3

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